This toffee recipe is irresistible. Like homemade peanut brittle, I keep it on hand almost all the time because it makes a thoughtful spur-of-the-moment gift or a quick dessert. It’s also fantastic crushed and used as a crunchy topping for ice cream, cakes, cupcakes, brownies, or cream pies. Follow this simple homemade toffee recipe for buttery, chocolate-and-almond-covered pieces of pure deliciousness.
If you’d love to receive a gift of homemade toffee, so would everyone else.
Neighbors, teachers, family, friends, co-workers, the delivery person who makes your day, or the grocery checker who knows your name—this toffee is a universally loved treat.
I like to keep a batch on hand year-round. Store homemade toffee in a zip-top bag or an airtight container in a cool, dark cupboard and it will keep for at least six months. If you think you won’t use it within that time, freeze it; properly wrapped, it will last a year or more.
Honestly, I’ve never worried about having too much toffee around. It disappears fast.
Can you imagine having leftover toffee?
Like peanut brittle, toffee is wonderful when crushed and sprinkled over desserts: ice cream, cakes, cupcakes, brownies, or cream pies. It also adds crunch and flavor when mixed into cookie dough.
Try dipping shortbread or biscotti in melted chocolate, then sprinkle with crushed toffee for an elevated cookie. Toffee also makes a great coating for the edges of homemade ice cream sandwiches.
If you’re assembling gift boxes of homemade sweets, include a batch of cookie dough fudge or other small treats to create a memorable combination.
One note about this homemade toffee recipe:
Using a candy thermometer makes cooking toffee much easier and more reliable; most grocery stores carry them. If you don’t have a thermometer, keep a small cup of ice water nearby. When the toffee reaches a deep golden brown, drop a small amount into the ice water to cool, then bite it. It should be hard and crunchy—like a hard candy. Keep stirring while cooking so the toffee doesn’t scorch.
{Note} Toffee is a building-block recipe—reliable, versatile, and something I return to again and again, either as written or as the starting point for variations.
📖 Recipe
Toffee
18
Follow this reliable homemade toffee recipe for chocolate- and almond-covered pieces of buttery candy. Perfect as a treat or an elegant gift.
Ingredients
- 2 cups granulated sugar (1 lb)
- 1 lb salted butter (4 sticks)
- 1 teaspoon salt
- ⅓ cup water (3 oz)
- 2 teaspoons pure vanilla extract
- 22 oz good-quality bittersweet chocolate (at least 60% cocoa)
- 1 cup finely chopped, roasted salted almonds
- 1–2 teaspoons sea salt (optional, for a salted finish)
Instructions
- Lightly butter two large baking sheets and set them near the stove. Have a rubber or metal spatula and the vanilla ready.
- In a large, heavy-bottomed saucepan combine the sugar, butter, salt, and water. Bring to a boil over medium-high heat and continue to boil, stirring often, until the mixture reaches 298°F (hard-crack stage). As it darkens and approaches temperature, stir constantly to prevent scorching. If you don’t have a candy thermometer, drop a small amount into ice water and test for a hard, crunchy texture.
- Remove the pan from the heat and immediately stir in the vanilla. Working quickly, pour the hot toffee onto the prepared baking sheets and spread it thin with a spatula. Don’t worry about perfect edges—the toffee will be broken into pieces later. Let cool completely, about 30 minutes.
- Melt half the chocolate using a double boiler: bring a saucepan of water to a gentle boil, set a heat-safe bowl over it with the bottom barely touching the water, and add about a third of the chocolate. Let it sit until mostly melted, then stir until smooth. Test a tiny amount on the skin under your lip; if it’s warm but not burning, it’s at a good working temperature. Remove from heat and stir in the remaining chocolate until fully melted.
- Wipe any excess oil from the toffee surface, spread the melted chocolate in a thin, even layer, and immediately sprinkle half the chopped almonds and the optional sea salt over the chocolate. Let the chocolate harden.
- Place a clean baking sheet upside down over the cooled toffee and carefully flip the whole thing so the chocolate side is down. If it cracks, that’s fine.
- Melt the remaining chocolate as before, blot any oil from the toffee surface, spread the melted chocolate, and sprinkle with the remaining almonds and salt.
- Allow the toffee to cool completely until the chocolate is set. Break into pieces and store in an airtight container.
Notes
*To roast raw almonds: spread them in a single layer on a baking sheet and roast at 350°F for 10–15 minutes, until fragrant. Cool completely before chopping. A food processor with the chopping blade makes quick work of chopping the nuts.
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